Spanish Rice and Beans

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 tsp. paprika
• 1 1/4 tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper (optional)
• 2 cups long-grain white rice (jasmine or basmati)
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 2 (15.5 oz.) cans kidney beans, drained and rinsed
• 3 cups vegetable or chicken broth
• 1/3 cup sliced green olives

Parsley Oil (optional)

• 3 Tbsp. finely chopped fresh parsley
• 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
• 3 Tbsp. extra-virgin olive oil

Steps

1. Heat oil in a large skillet with a fitted lid over medium heat. Add onion and cook 5 minutes, until softened.
2. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne. Cook 2 minutes, stirring often, until aromatic.
3. Stir in rice and cook 2 minutes, until slightly translucent.
4. Stir in tomatoes, beans, and broth. Bring to a boil, then reduce to medium-low. Cover and simmer until liquid is absorbed and rice is tender, about 25 minutes.
5. Meanwhile, make the parsley oil (if using): combine parsley, lemon zest, lemon juice, and olive oil in a small bowl and stir well.
6. Scatter olives over the rice and drizzle with parsley oil before serving.

Yield

6 servings

Total Time

50 minutes (10 min prep, 40 min cook)